Roasting a large turkey for Thanksgiving is challenging for even the most seasoned home cooks. There are the logistics of storing and thawing a 10-plus-pound orb of frozen poultry and then figuring out the per-pound math for roasting your particular turkey. You also have two different meats - light, tender breast meat prone to overcooking, and dark meat that needs extra time.
A simple solution to that last obstacle? Flip the bird over and roast it breast-side down. While this technique won't give you a picture-perfect turkey, it will protect the white meat from drying out, while cooking...Read more ...

If you boldly volunteered to roast the Thanksgiving turkey this year and are starting to feel your first nervous twinges, I have three words of advice: Brine your bird. Brining is your ticket to a juicy, full-flavored turkey, even if you're not feeling totally confident about your roasting skills. Today, I'll explain why this works and show you exactly what you need to do.Read more ...